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Gallery Chile-Braised Beef, Two Ways Credit: Marcus Nilsson Recipe Summary prep: 35 mins total: 5 hrs 20 mins Servings: 8
Ingredients Ingredient Checklist 3 pounds beef-chuck roast, halved Kosher salt 1 large white onion, halved lengthwise and peeled, plus more, chopped, for serving 1 head garlic, cloves separated and peeled (10 to 12) 2 dried bay leaves 6 guajillo or puya chiles, stems and seeds removed 2 ancho chiles, stems and seeds removed 3 chiles de arból, stems and seeds removed 4 plum tomatoes (about 1 pound total), cored 3 tablespoons apple-cider vinegar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon cumin seeds 2 teaspoons fresh oregano leaves, or 3/4 teaspoon dried Fresh cilantro and lime wedges, for serving Julienned or sliced radishes and diced avocado, for serving (optional) 6-inch corn tortillas, vegetable oil, and hot sauce (if making tacos)
Cook’s Notes Traditionally prepared with goat meat and popular in Jalisco, Mexico, birria is more commonly prepared today with large, inexpensive cuts of beef, such as chuck.
Gallery Chile-Braised Beef, Two Ways Credit: Marcus Nilsson
Recipe Summary prep: 35 mins total: 5 hrs 20 mins Servings: 8
Gallery
Chile-Braised Beef, Two Ways Credit: Marcus Nilsson
Chile-Braised Beef, Two Ways
Credit: Marcus Nilsson
Chile-Braised Beef, Two Ways
Recipe Summary prep: 35 mins total: 5 hrs 20 mins Servings: 8
Recipe Summary
prep: 35 mins total: 5 hrs 20 mins
Servings: 8
prep: 35 mins
total: 5 hrs 20 mins
prep:
35 mins
total:
5 hrs 20 mins
Servings: 8
8
Ingredients
Ingredients
- 3 pounds beef-chuck roast, halved Kosher salt 1 large white onion, halved lengthwise and peeled, plus more, chopped, for serving 1 head garlic, cloves separated and peeled (10 to 12) 2 dried bay leaves 6 guajillo or puya chiles, stems and seeds removed 2 ancho chiles, stems and seeds removed 3 chiles de arból, stems and seeds removed 4 plum tomatoes (about 1 pound total), cored 3 tablespoons apple-cider vinegar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon cumin seeds 2 teaspoons fresh oregano leaves, or 3/4 teaspoon dried Fresh cilantro and lime wedges, for serving Julienned or sliced radishes and diced avocado, for serving (optional) 6-inch corn tortillas, vegetable oil, and hot sauce (if making tacos)
Directions
Place beef in a large pot and season with 1 tablespoon salt. Add 1 onion half, 5 garlic cloves, bay leaves, and enough water to cover meat by 1 inch (8 to 10 cups). Bring to a boil, skimming impurities from surface. Cover, reduce heat to medium-low, and simmer until tender enough to easily pierce with the tip of a knife, about 2 hours.
Meanwhile, preheat broiler, with rack 6 to 8 inches below heating element. Arrange chiles on a rimmed baking sheet. Broil with oven door cracked open, turning once, until blistered in places on both sides, fragrant, and beginning to smoke, 30 to 45 seconds. Transfer to a saucepan. Arrange tomatoes and remaining onion half and garlic cloves on baking sheet. Broil, turning a few times, until blistered in places and beginning to soften, 8 to 10 minutes.
Transfer to saucepan with chiles; add enough water to just cover vegetables (4 to 5 cups). Bring to a boil, then reduce heat to medium-low and simmer, uncovered, 10 minutes. Strain, reserving 1 cup cooking liquid, and transfer to a blender with reserved liquid, vinegar, cinnamon, cloves, cumin, oregano, and 2 teaspoons salt. Purée until smooth.
Transfer beef to a plate and strain broth through a fine-mesh sieve, discarding solids. Return beef to pot with 5 cups broth and puréed-chiles mixture (any remaining broth can be cooled and stored in an airtight container in the refrigerator up to 1 week, or frozen up to 6 months; if you’ll be serving the dish as a soup, reserve and keep warm).
Bring beef to a boil. Partially cover, reduce heat to medium-low, and simmer until beef is fork-tender, 1 1/2 to 2 hours more. Shred meat into bite-size pieces.
To serve as a soup, add reserved warm broth to pot, a little at a time, to reach desired consistency (it should be soupy but still have some body to it). Scatter with chopped onion and cilantro and serve, topped with radishes and avocado, with lime wedges alongside.
To make tacos, dip tortillas into chile broth, flipping to fully coat, and transfer to a plate, stacking them one on top of another. Fill each with about 1/3 cup shredded beef and a little more chile broth. Fold in half. Heat a generous slick of oil over medium-high in a large, heavy skillet, such as cast iron. When it shimmers, add tacos in a single layer and cook, flipping once (if browning too quickly, reduce heat to medium) until crisp and golden brown in places, about 2 minutes per side. Serve with chopped onion, cilantro, hot sauce, and lime wedges.
Cook’s Notes Traditionally prepared with goat meat and popular in Jalisco, Mexico, birria is more commonly prepared today with large, inexpensive cuts of beef, such as chuck.
Cook’s Notes
Traditionally prepared with goat meat and popular in Jalisco, Mexico, birria is more commonly prepared today with large, inexpensive cuts of beef, such as chuck.
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All Reviews for Chile-Braised Beef, Two Ways
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All Reviews for Chile-Braised Beef, Two Ways
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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